Recipes
Vegetable Fritters
3/4
cup bread crumbs, fine-dry
2 1/2 cups fresh vegetables
2
Tbls. Parmesan cheese
sliced into 1/4 inch thick
1
tsp. onion salt
pieces - carrots, mushrooms,
1/4
tsp. garlic powder
green and red peppers,
2
egg whites, lightly beaten
zucchini
2
Tbls. water
Preheat oil to 375
°
F. Combine dry ingredients, set aside. Combine liquid ingredients. Dip vegetables into
liquid mixture and then coat with dry mixture. Place into raised Basket. Lower Basket into oil. Cook 3-5
minutes or until done. Serve with ranch-flavored dressing.
Makes 2 1/2 cups.
Onion Haystacks
1
cup all-purpose flour
1
tsp. seasoning salt
1/4
cup cornstarch
3/4
cup flat beer
1/4
tsp. cayenne pepper
2
eggs, lightly beaten
1/4
tsp. garlic powder
1
large onion, cut into slivers
Preheat oil to 375
°
F. Combine dry ingredients. Add remaining ingredients, except for onions and mix
well. Stir onions into batter. Lower Basket into oil. Use heat resistant metal tongs to place onion stacks
into oil. Cook 3-5 minutes or until done.
Makes 4-5 servings.
Onion Rings
1
large onion
1/2
cup bread crumbs, fine-dry
1
egg, lightly beaten
1/2
cup flour
1
Tbls. water
salt and pepper to taste
Preheat oil to 300
°
F. Separate onion slices into rings. Combine liquid ingredients. Combine dry
ingredients. Dip each onion ring into liquid then dry mixture. Lower Basket into oil. Using a heat-
resistant metal spoon place onions into oil. Cook 2-5 minutes or until done.
Makes 3-4 servings.
French Fries
10 potatoes, peeled - 3/8 inch wide strips
salt to taste
Preheat oil to 355
°
F. Pat potatoes dry. Place potatoes in Basket. Lower Basket into oil. Cook 7-10
minutes or until done. Season with salt while still warm.
Makes 4 servings.
Recipes
Cottage Fries
10 potatoes, thinly sliced (1/16 - 1/8 inch)
seasoned salt to taste
Preheat oil to 355
°
F. Pat potatoes dry. Place sliced potatoes in raised Basket. Lower Basket into oil. Cook
5-7 minutes or until done. Sprinkle with seasoned salt while still warm.
Makes 4 servings.
Southern Fried Chicken
2
tsp. seasoned salt
2-3
lbs. chicken pieces
1
cup all-purpose flour
1/4
cup milk
1/4
tsp. pepper
Preheat oil to 340
°
F. Combine dry ingredients. Dip chicken in milk, then coat with dry mixture and place
in raised Basket. Lower Basket into oil. Fry similar size pieces together. Cook 12-18 minutes or until done.
Makes 8-10 pieces.
Chicken Croquettes
16-18 oz. can cooked chicken*, drained
1/4
tsp. salt
1
cup onion, finely chopped
1/4
tsp. pepper
3
Tbls. butter
1/8
tsp. paprika
1/4
cup all-purpose flour
1/8
tsp. nutmeg
1/2
cup chicken broth
1
cup bread crumbs, dry-fine
1/3
cup milk
2
eggs, lightly beaten
1
Tbls. dried parsley
2
Tbls. water
1
tsp. lemon juice
* Or substitute any other pre-cooked meat or seafood.
Combine chicken and onion, set aside. In a saucepan, melt butter, add flour and blend until smooth. Add
chicken broth and milk. Cook until thick. Remove from heat. Stir in parsley, lemon juice, salt, pepper,
nutmeg and paprika. Add chicken mixture and mix well. Chill at least 1 hour.
Preheat oil to 375
°
F. Roll chicken mixture into 1-1 1/2 inch balls. Mix egg and water. Dip each ball into
egg mixture and roll in bread crumbs. Place in raised Basket. Lower Basket into oil. Cook 2-3 minutes or
until done.
Makes 24 balls.
Fried Chicken
1 1/4 cups all-purpose flour
2
eggs, lightly beaten
2
tsp. salt
1/4
cup milk
1/2
tsp. pepper
4
chicken breasts, boneless-skinless
Lower Basket into oil before pre-heating. Preheat oil to 375
°
F. Combine all dry ingredients together.
Combine all liquid ingredients together. Dip chicken breast into liquid mixture and then flour mixture.
Repeat. Using a heat-resistant metal spoon, place chicken into oil. Cook 8-12 minutes or until done.
Serve with milk gravy.
Makes 4 servings.
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